Hi! My name is Marcello Valerio, welcome to the tastyfood desserts and pastry blog. This is a blog I created to keep a log over my experiments in the kitchen (and I hope the recipes will work for you as well)!

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Sunday, 13 November 2011

Macaroons is one of the trickiest things. To get all the macaroon shells looking good isn't so easy. This is the first time I've been close to a good result (look-wise - they always tasted good!). The recipe uses italian meringue, which seems to ensure a more consistent result (however, I did screw up the meringue - it collapsed - BUT the macaroons still worked! Maybe because incorporating maximum air into the macaroons is NOT the big thing). If you want you can 1tsp. espresso powder for cofee flavour...etc.

1. Start whipping/beating the 38g egg white to stiff'ish peaks (add cream of tartar when foam appears). In the meantime - combine water and sugar in a small pan. Cook until it reaches 116-118 C. Pour slowly into the beating whites. As you start adding suryp, the egg whites should be at medium/full volume or stiff'ish peaks.2. Mix together powdered sugar, remaining egg white and almond powder...add the italian meringue to the mix. Fold inn and mix until incorporated. It's hard to describe the desired consistency...it should be dense, but with a little bit of air.3. Pipe or spoon onto baking tray...let sit for 30min. Then bake at 150C-160C degrees. Yes that's a LOW temperature...but it SHOULD work!

Me

Bio

I'm 29 years old and currently reside in Norway - where i study music - BUT - whenever I get the opportunity I bake cakes, desserts and candy. This site is a log over recipes so I can access them wherever I am, but maybe they will be of use to someone else out there on the WWW.